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    onds by generating specific disease-fighting antibodies (called immunoglobulin E or IgE). When the food is eaten again, the body releases large amounts of IgE antibod
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    The leading cause of anaphylaxis in the USA is food allergy. Anaphylaxis is a severe allergic reaction, rapid in onset and sometimes lethal. Food allergies account for at least 30,000 emergency room visits each year. It is responsible for close to 200 deaths annually in this country. Some four percent of Americans, or almost 12 million of us, suffer from food allergies. Of these, close to 6.5 million adults are allergic to seafood and over three million are allergic to peanuts and tree nuts. The prevalence of food allergy in USA appears to be rising.

    Food allergies develops when the body thinks a food ingredient, usually a protein, is harmful. It responds by generating specific disease-fighting antibodies (called immunoglobulin E or IgE). When the food is eaten again, the body releases large amounts of IgE antibodi

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    r at least 30,000 emergency room visits each year. It is responsible for close to 200 deaths annually in this country. Some four percent of Americans, or almost 12 million of us, suffer from food allergies. Of these, close to 6.5 million adults are allergic to seafood and over three million are allergic to peanuts and tree nuts. The prevalence of food allergy in USA appears to be rising.

    Food allergies develops when the body thinks a food ingredient, usually a protein, is harmful. It responds by generating specific disease-fighting antibodies (called immunoglobulin E or IgE). When the food is eaten again, the body releases large amounts of IgE antibod

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    llion of us, suffer from food allergies. Of these, close to 6.5 million adults are allergic to seafood and over three million are allergic to peanuts and tree nuts. The prevalence of food allergy in USA appears to be rising.

    Food allergies develops when the body thinks a food ingredient, usually a protein, is harmful. It responds by generating specific disease-fighting antibodies (called immunoglobulin E or IgE). When the food is eaten again, the body releases large amounts of IgE antibod

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    e prevalence of food allergy in USA appears to be rising.

    Food allergies develops when the body thinks a food ingredient, usually a protein, is harmful. It responds by generating specific disease-fighting antibodies (called immunoglobulin E or IgE). When the food is eaten again, the body releases large amounts of IgE antibod

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    onds by generating specific disease-fighting antibodies (called immunoglobulin E or IgE). When the food is eaten again, the body releases large amounts of IgE antibodies and other chemicals, including histamine, in an effort to expel this protein "invader". These powerful chemicals unfortunately also affect the respiratory system, gastrointestinal tract, skin or cardiovascular system, resulting in the symptoms of anaphylaxis.

    Food allergies are most common to peanuts, fish, shellfish, soy, wheat, eggs, cows milk, and tree nuts such as pistachios, walnuts and cashews. Most severe allergic reactions occur to peanuts. Peanuts are often the main ingredient in quick energy foods. Peanut or peanut butter is often present in candies, cookies, pastries and gravies. Chinese restaurants may use peanut butter to hold together

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